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New Year's: Frozen Champagne Cream

Source of Recipe


Internet



List of Ingredients



• ¾ cup whipping cream, chilled
  
• ¼ cup plus 1½ tsp sugar
  
• 4 egg yolks
  
• 1/3 cup sparkling wine
  
• Fresh or thawed frozen berries
  






Instructions



1. Beat the cream in a medium bowl with a mixer on medium speed until soft peaks form, about 3 minutes; add 1½ teaspoons of the sugar. Beat until stiff peaks form, about 2 minutes; cover. Refrigerate.
   
   
2. Place egg yolks, remaining ¼ cup of the sugar and wine in a heavy-bottomed saucepan over low heat or in the top of a double boiler over simmering water. Sprinkle a few drops of cold water over mixture; cook, beating vigorously by hand or with an electric hand mixer, until thick and creamy, about 12 to 15 minutes. Place saucepan into a larger pan filled with ice cubes to cool mixture thoroughly. Set aside, stirring occasionally, until mixture is cooled.
   
   
3. Blend reserved whipped cream into cooled custard. Pour into freezer-proof container; cover. Freeze at least 6 hours, stirring mixture with a fork several times during first 1½ hours to break up ice crystals. Transfer it to a refrigerator to thaw slightly about 20 minutes before custard will be served. Serve in dessert glasses, garnished with berries.
   
   Makes 4 servings.
   
   






Final Comments


Although the custard may be served as is, the texture will be somewhat icy. For a smoother consistency, spoon frozen custard into a food processor; pulse repeatedly just until texture is similar to that of ice cream or sherbet.